Certificate III Hospitality (Commercial Cookery - SIT30807) Apprenticeship

Outline:

The Academy is a Registered Training Organisation (RTO) which offers Certificate III Hospitality (Commercial Cookery). This course aims to provide:
• Training and skills development in Commercial Cookery and kitchen operations;
• Training that incorporates the following key competencies - collecting, analysing and organising information; planning and organising; working with others; using mathematical ideas and techniques; solving problems and using technology;
• A specific overview of Commercial Cookery methods and preparation of food;
• Basic and advanced skills and knowledge for entry to and operation within the hospitality industry;
• Interpersonal skills essential for a successful career in the hospitality industry.
This qualification provides the skills and knowledge for an individual to be competent as a
qualified cook. Work would be undertaken in various hospitality enterprises where food is
prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee
shops. Individuals may have some responsibility for others and provide technical advice and support to a team.

Job roles:

Individuals with this qualification are able to perform roles such as:

•  preparing appetisers, salads, stocks, sauces and soups
•  preparing vegetables, fruit, eggs and farinaceous dishes
•  selecting, preparing and cooking poultry, seafood and meat
•  preparing hot and cold desserts, pastries, cakes and yeast goods
•  planning and preparing food for buffets.

Prerequisite requirements:

There are no prerequisites for entry to this qualification

Course Delivery Options:

This course is delivered in your work place and also off-site at commercial kitchen. Students will have the opportunity to attend various off the job components of the course. Students will complete assessment books and assessments on the Job and as assignments.

Assessment:

Assessment is competency based and can include written papers, classroom activities, verbal presentations and the demonstration of work-based competencies.

Qualification:

As part of the Australian Qualifications Framework this program is nationally recognised. On successful completion students will be awarded the Certificate III in Hospitality (Commercial Cookery).

Qualification rules:

To achieve a Certificate III in Hospitality (Commercial Cookery), 29 units must be completed:

•  all 26 core units
•  3 elective units:
•  a minimum of 2 elective units must be selected from the electives
•  the remaining unit may be selected from any endorsed Training Package
•  a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry
requirements and the characteristics of this qualification

Course Content / Structure:

This course comprises 26 compulsory units and 3 elective units which make up the total of 29 units required for your SIT30807 — Certificate III in Hospitality (Commercial Cookery).
The elective unit selected will be based on advice from the local professional bodies, individual employers and relevance to your current job.
Code Unit Descriptor

• Organise and prepare food
  
• Present food
  
• Receive and store kitchen supplies
  
• Clean and maintain kitchen premises
  
• Use basic methods of cookery
  
• Prepare appetisers and salads
  
• Prepare stocks, sauces and soups
  
• Prepare vegetables, fruit, eggs and farinaceous dishes
  
• Select, prepare and cook poultry
  
• Select, prepare and cook seafood
  
• Select, prepare and cook meat
  
• Prepare hot and cold desserts
  
• Prepare pastries, cakes and yeast goods
  
• Develop cost-effective menus
  
• Prepare, cook and serve food for food service
  
• Prepare, cook and serve food for menus
  
• Prepare foods according to dietary and cultural needs
  
• Develop and update hospitality industry knowledge
  
• Work with colleagues and customers
  
• Work in a socially diverse environment
  
• Deal with conflict situations
  
• Implement food safety procedures
  
• Coach others in job skills
  
• Follow health, safety and security procedures
  
• Follow workplace hygiene procedures
  
• Apply First Aid
  
• Use basic Asian Methods of cookery
  
• Prepare sandwiches
  
• Apply cook-chill production processes

Length of course:

This qualification can take up to 156 weeks to complete.

Price:

 Price on asking